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Healthy Instant Pot Mac and Cheese

Healthy Creamy Instant Pot Parmesan Mac and Cheese

Author: Heidi Boortz
Servings : 6


  • 1 lb 100% whole wheat pasta we used elbows but any shape will do
  • 4 cups vegetable broth no sugar listed in ingredients
  • 1/4 cup unsalted butter
  • 1 Tbsp bottled minced garlic
  • 1/4 cup 100% whole wheat flour
  • 4 1/2 cups milk
  • 1 Tbsp cornstarch
  • 3/4 cup cheddar cheese grated
  • 1 cup parmesan cheese grated
  • 3/4 cup mozzarella grated
  • 1 bag frozen chopped kale see notes


  • Add pasta and vegetable broth to the instant pot. Lock lid; set valve to sealing. Program for manual-high and 4 minutes. Use Quick Release at the end of the cooking cycle.
  • Remove pasta from pot. Keep warm. Add butter to pot and push sauté. Add garlic. Saute garlic in butter 2 minutes, stirring frequently. Whisk in flour until smooth. Continue to cook, whisking frequently, 2 minutes. Slowly whisk in 4 cups milk. Whisk until smooth.
  • Combine remaining milk and cornstarch. Stir cornstarch slurry into pot, stirring until smooth. Bring to a boil and stir until thickened. Push cancel.
  • Stir pasta, cheeses, and kale into the sauce; keep stirring until cheese is melted and everything is heated through.


Any green vegetable will do in this recipe. Try steamed asparagus, peas, or 7 Minute Green Beans.  Try frozen chopped spinach.  Try brussels sprouts even.
For gluten free, use brown rice flour and gluten free whole grain pasta.
Tried this recipe?Let us know how it was!